I am sure that Lactococcus garvieae contribute to cheese ripening. Also, other authors like Dr Baltasar Mayo ( Instituto de Productos Lácteos de Asturias (Ipla-Csic)) thinks that Lactococcus garvieae contribute to the sensory characteristics of the cheeses in which they are dwelling..

In my opinion, the source of Lactococcus garvieae which come to milk and cheese may be as follows: (1) L. graviae come to milk may be from fresh milk. This bacteria in fresh milk may be from animal/cow ulcer in which this ulcer has a lot of bacteria. That bacteria come to milk when animal/cow was milked, and the milk produced may mix with that bacteria. When fresh milk was pasteurized, the pasteurized milk produced wasn/t totally sterilized milk. So, it may be there were L. graviaae from fresh milk which still grow in the pasteurised milk. (2). L. graviae come to cheese may be from fresh milk too, because the raw material used in cheese production was fresh milk pasteurised.